ingredients:
- 1 1/2 cups unsalted butter
- 1 cup sugar
- 2 large egg yolks (** or substitute with 2 medium egg yolks **)
- 1 whole large egg (** with 2 medium whole eggs **)
- 2 1/4 to 2 1/2 cups sifted all-purpose flour (add no more than a cup of sifted flour if necessary)
- 1/2 cup sifted all-purpose flour (vanilla favor) or 1/2 cup cocoa powder (chocolate favor)
- 2 1/4 to 2 1/2 cups sifted all-purpose flour (add no more than a cup of sifted flour if necessary)
- 1/2 cup sifted all-purpose flour (vanilla favor) or 1/2 cup cocoa powder (chocolate favor)
- 1/4 tsp salt
- 1 tbsp pure vanilla extract for vanilla favor or 1 tbsp chocolate extract for chocolate favor
- 1 tbsp pure vanilla extract for vanilla favor or 1 tbsp chocolate extract for chocolate favor
- Coloured sanding sugar, sprinkle, etc for decorate
1. Preheat the oven to 350 F degrees.
1. Preheat the oven to 350 F degrees.
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, egg white, flour, salt, and vanilla. Mix thoroughly. Cookie dough should have ice-cream look. If too liquidly, add 1 tbsp flour, once at a time. If too dry, add 1 tbsp milk, once at a time.
3. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Decorate the cookies.
4. Bake until the cookies are lightly browned, 14 - 15 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
**At least make quadruple for each year
3. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Decorate the cookies.
4. Bake until the cookies are lightly browned, 14 - 15 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
**At least make quadruple for each year
